Method. Preheat the oven to 180°C/fan160°C/gas 4. Grease an 18cm loose-bottomed round cake tin and line the base with baking paper. Sift the flour, baking powder and spices into a large bowl. Add the sugar, zest, pecans and grated carrots, then stir until well combined. Preheat the oven to 350 degrees. In a large bowl, whisk together your sugars, oil, and crushed pineapple until well combined. Add in the eggs and stir until just combined. Dump in the cinnamon, nutmeg, baking powder, baking soda, salt, and flour. Stir into the mixture. Jordi Cruz confía la cocina de este restaurante a Rubén Maldonado desde 2017. Ten's es un proyecto de las grandes tapas de siempre, actualizadas a los sabores de hoy.

Rebecca Lima presumió de su chico a través de redes sociales en una de las noches más importantes para Jordi Cruz: la Gala de la Guía Michelín. Durante la gala, Rebecca Lima no paró de subir

Peel and quarter your carrots lengthwise (and maybe some parsnips, too, if you’ve got ’em), then toss them in olive oil, cumin, salt, and pepper. Roast them on a sheet pan at 425° for about

Jordi Cruz Awards And Accolades. Chef Jordi Cruz has received a number of accolades and awards in his career, from 2002 onwards. The most notable include; Winner of the Spanish Young Chefs competition in 2002. Jaén, Paraíso Interior award at the 2003 International Cooking With Olive Oil. Spanish Young Talents competition in 2003.

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carrot cake de jordi cruz